The story begins in Food Wars, when Alice took him home.

Chapter 122 The Second Clash of the Nakiri Sisters

"Mix onions, shallots, garlic, ginger slices, scallions, cooking wine, oyster sauce, dark soy sauce, sugar, knotted scallions, and cilantro together to make a sauce..."

While muttering to herself, Alice Nakiri prepared the sauce, stirred it well with chopsticks, and set it aside. Then she cut the pork shoulder horizontally.

After cutting, use a knife to sever all the tendons and membranes of the pork, and at the same time use the back of the knife to pound the pork to achieve the desired thickness.

Once the pork shoulder is prepared, it can be placed into a bowl of seasonings, allowing the prepared sauce to come into close contact with it.

This is a method she developed herself; the preparation of char siu varies from region to region.

Hong Kong-style char siu needs to be marinated for a day and a night, and Cantonese-style char siu also requires a lot of time to process, but this competition only gives two hours.

Therefore, she combined several char siu cooking methods to create Alice's version of char siu.

There are no fixed rules for food; as long as it tastes good, that's fine.

This is what Bai Yuan has always taught her.

After marinating the pork shoulder, the remaining and most important step is the char siu sauce!

Smelling the rich aroma in the air, Alice Nakiri packed the sauce and pork shoulder into a bag, vacuum-sealed it, and then put it into a sous-vide cooker.

This is the signature skill of molecular gastronomy, which has become increasingly popular in Western cuisine in recent years. Its greatest advantage is its stability and precision.

Slow cook at a low temperature for one hour and twenty minutes to allow the sauce to perfectly penetrate the pork shoulder and cook it through, thus saving a lot of marinating time.

Next was the making of molecular char siu sauce, but since it was her first time trying it, Alice Nakiri was a little unsure of herself.

"call…"

Looking up at Bai Yuan, who was sitting calmly in the referee's seat, Alice Nakiri let out a long breath, and her eyes became firm.

Even if there is a risk of failure, she will try, so that Bai Yuan can taste her cooking and show a satisfied smile!

Opening the char siu sauce that had been prepared in advance, Alice Nakiri scooped up a spoonful and tasted it. The complex aroma spread across her tongue, then transformed into a series of images that flooded her mind.

White sugar, brewed soy sauce, water, and salt are the foundation of all flavors.

Salted garlic, star anise, cinnamon, bay leaves, red yeast rice, oyster sauce, honey, and seafood sauce... This is an upgraded, complex aroma.

A variety of flavors danced on her tongue, forming images in Alice Nakiri's mind. Although she didn't have the God Tongue, her sense of taste was still very sensitive thanks to Hakuyu's training.

So sensitive...

You can tell what your partner ate for lunch just by kissing them. Teacher Bai Yuan can attest to this; it's been personally tested and proven effective.

"I see, if that's how it is..."

Opening her eyes, a sharp glint flashed within them. Alice Nakiri quickly began to work, mixing soy sauce, dark soy sauce, honey, and cooking wine together, stirring well to prepare a base sauce.

Add a small amount of oil to a pot and sauté fresh garlic cloves, ginger, and chopped shallots until golden brown and fragrant. Then add five-spice powder, star anise powder, white pepper powder, and cinnamon powder and continue to sauté until fragrant, allowing the aroma of the ingredients and spices to be fully released.

After sautéing until fragrant, mix the seasonings with dried orange peel pieces and roasted sesame seeds, which have unique flavors. Use the residual heat to enhance the aroma of these ingredients. Then, add them all to the base sauce and stir well.

After finishing this, Alice Nakiri added agar and gluconic acid to the sauce.

Agar can be used as a stabilizer to make char siu sauce thicker. Gluconic acid can adjust the pH value of char siu sauce and improve its texture.

At this stage, Alice Nakiri adds the sauce to an emulsifier for emulsification, which maximizes the flavor of the char siu sauce.

Next, it's just a matter of waiting.

“Smells so good!”

When the brandy was poured into the pot, a burst of flames erupted, simultaneously releasing the aroma of pork and garlic, which exploded in the air.

This caused the students watching the cooking to look on with enjoyment, unable to help but exclaim in admiration, while watching Nakiri Erina's movements intently in order to learn her cooking techniques.

The flames gradually subsided, revealing its true form.

Erina Nakiri gently put down the brandy in her hand, took out the meat and placed it on a plate for later use, while the garlic, having completed its mission, was discarded to the side.

Since the pan has undergone a Maillard reaction, there's no need to wash it. Simply add olive oil and halved round onions, and sauté until fragrant.

Once this step is complete, add diced apples and her secret weapon, brown sugar, to enhance the color and flavor of the dish.

Add a large spoonful of cinnamon powder and the pre-made Western-style braising sauce, sauté until fragrant, then add brandy and a small amount of Shaoxing wine to enhance the aroma.

Cut a small plate of pears and oranges and set aside. Add them to the sauce when it boils, then add the pork chops and simmer over low heat for ten minutes.

Erina Nakiri stood in front of the kitchen counter, occasionally poking at the pork cutlet with a spoon to judge its doneness.

"Actually, the addition of so many onions, shallots, apples, pears and oranges to this dish has already achieved the effect of seasoning, while also adding plant-based ingredients."

The flavors of these ingredients pair perfectly with the pork cutlet, and Erina's choice of braising method allows the flavors to meld beautifully. This combination is very common in Western cuisine.

As Erina Nakiri was cooking, Shiro suddenly began to explain from the judges' table, his voice clearly reaching the ears of everyone present.

This can also be considered another form of teaching.

The transition from basic practice to competitive matches, while simultaneously having them observe each other's battles, inherently carries this meaning.

By observing each other's cooking, one can learn from each other's strengths and weaknesses, thereby refining one's own culinary skills.

This was Bai Yuan's real purpose in having them watch the battle!

Although the vast majority of people here are going to be expelled, expulsion does not mean death; they can still continue cooking if they want.

In the distant future, those who were expelled might surpass those who ultimately stayed and reach a level they could never achieve!

The academy is just a place.

It can help a person grow quickly, but that doesn't mean that without it, that person will stagnate or even give up becoming a chef.

"The combination of plant-based and meat ingredients might lead to the development of other dishes? Essentially, it's a change in the marinade."

The students below the stage fell into deep thought upon hearing Bai Yuan's words.

As they pondered, they couldn't help but start discussing, their voices growing louder and louder, filling the room with a lively atmosphere.

Seeing this, Bai Yuan did not stop him, but simply closed his eyes to rest, while nodding in satisfaction in his heart.

Ten minutes passed quickly. Just before taking it off the heat, she sprinkled on some chopped parsley, and the aroma in the air reached its peak. However, Erina Nakiri didn't notice and turned off the heat half a minute late, which was undoubtedly a sign of inexperience.

Bai Yuan understood, but didn't say anything to remind her. He quietly watched her place the pork chop on a clean cutting board and cut it into equal-sized strips.

The vegetable base for stewing pork chops in the pot is piled on the heated iron plate, making a sizzling sound. Then, the chopped pork chops are picked up and placed on top, and in an instant, the sauce is all over your hands.

However, Erina Nakiri didn't seem to care. Instead, she parted her red lips slightly, put her finger in her mouth, closed her eyes, and savored the rich flavor of the sauce.

The sauce is made by simmering a variety of ingredients, including onions, shallots, apples, pears, and oranges.

The rich aroma of onions and shallots with a slightly spicy flavor, the sweetness of apples and pears, and the tartness and rich fruitiness of oranges combine to perfectly highlight the flavor of the pork chop.

"Teacher Bai Yuan, please try our triple-fruit braised pork chop."

After quickly washing her hands, Erina Nakiri brought the dish to Shirabuchi, her face showing an expression that longed for praise.

"It looks pretty good. They probably added brown sugar. It looks very appetizing."

Looking at the dish in front of him, Bai Yuan couldn't help but nod in praise. Putting aside everything else, the color of the dish alone was enough to show that Nakiri Erina had put a lot of effort into it.

As the saying goes, a dish must be visually appealing, fragrant, and delicious. If a dish looks disgusting, even if it tastes delicious, it will be difficult for the general public to accept it.

The best examples are slightly exotic delicacies like roasted locusts and roasted balut. Although they are loved by many people for their unique taste, many others feel nauseous just looking at them and find it hard to bring themselves to taste their deliciousness.

Erina Nakiri's cooking of this dish really brought out the essence of what constitutes a "dish".

After cooking, add water to the remaining sauce in the pot to thicken it, and pour it over the dish to allow the flavors to blend more thoroughly!

Bai Yuan picked up a perfectly colored pork chop with his chopsticks, dipped it in some sauce, and took a bite.

The outer sauce, subtly infused with the aroma of caramel, combines with the crispy surface of the pork chop to create an indescribable deliciousness. Meanwhile, the meat inside remains perfectly tender, bursting with juices and a rich, meaty flavor with every bite.

Then, the deep flavor of the sauce began to spread in my mouth.

It combines the rich aroma of onions and shallots, the sweetness of apples, the elegance of pears, and the slight tartness of oranges, creating a complex and full-bodied flavor.

The addition of brown sugar adds a warm sweetness to the sauce, which intertwines with the unique spice flavor of cinnamon powder, making the sauce richer and more complex. The rich texture of the Western-style barbecue sauce, along with the aroma of brandy and rice wine, elevates the sauce to a new level, making it irresistibly delicious.

This feeling... this feeling is like being in an orchard with one strong wild boar after another under your butt.

It rampaged through the orchard, running wild and letting loose, taking him to taste the fruit and enjoy the strong winds it brought as it ran.

Without a doubt, this is an incredibly aggressively delicious treat!

"The sweetness and juiciness of pears can neutralize the greasiness of pork, making the overall taste lighter. The sweet and sour taste of oranges can stimulate the taste buds and add a lively freshness to pork dishes. The sweetness of apples complements the savory aroma of pork, making the flavor of this dish more balanced."

From the soft, juicy pear to the crisp apple and the tender pork, a variety of textures intertwine in the mouth, creating an incredibly rich and layered taste experience.

To be honest, it's pretty good. Compared to your previous dishes, it incorporates many innovative elements.

Coming back to his senses from the illusion, Bai Yuan looked at Erina Nakiri, who was standing in front of him with an expectant expression, and offered his evaluation.

This dish shows that she has been studying diligently lately.

My approach to cooking has evolved from simply replicating dishes to now incorporating my own elements to create innovations.

Without a doubt, this is a good thing.

"After all, I've been training for so long, I'm bound to make some progress. Staying stagnant isn't my style!"

Erina Nakiri's face flushed, but she was secretly delighted.

She didn't care about other people's praise, but this was Teacher Bai Yuan! He was special to her!

"Let me try some!"

At the same time, Alice Nakiri appeared out of nowhere, looking at the triple-fruit braised pork cutlet in front of her with a joyful and expectant expression on her face.

Erina Nakiri really knows how to surprise her. She thought she was going to make a regular apple stewed pork cutlet, but it turned out to be an advanced version combining various fruits. Smelling the rich aroma in the air, the girl couldn't help but show a look of enjoyment on her face.

"promise."

"Thank you~"

Seeing Alice Nakiri's expression, Bai Yuan naturally picked up a piece of pork chop and brought it to her mouth.

Alice Nakiri called out sweetly, then took a bite, her face showing an expression of enjoyment.

"Just now...did those two indirectly kiss?!"

All of this was observed by Erina Nakiri, whose face flushed slightly as she conjured up these thoughts.

"Not bad! Your cooking skills are much more refined than last time. You've made great progress!"

Close her eyes and savor Erina Nakiri's cooking. Alice Nakiri showed an approving expression and then gave her a thumbs up.